Lively Street Corn Pasta Salad

This dish known as street corn pasta salad always becomes the favorite at any get-together It's got those creamy tangy tastes you love from Mexican-style street corn mixed with tender pasta Every time I bring it along people can’t stop coming back for a second helping

I’ve always liked street corn and after making this salad for one barbecue it became the hit Now my friends keep requesting it for every big celebration

Vibrant Ingredients

• Salt and pepper: Season as you like Sprinkle in a little at a time using bigger salt crystals and fresh cracked pepper if you can
• Chili powder: Go with about a teaspoon to give a smoky and spicy edge Try to use one that has deep flavor not just heat
• Juice of one lime: Brings brightness to each bite Use limes that have a thin skin and feel juicy
• Cilantro: Roughly a quarter cup, chopped up You want leaves that are a deep green for that fresh taste
• Sour cream: Use around a quarter cup for tangy creaminess Full-fat is best for extra silkiness
• Mayonnaise: Half a cup makes the dressing rich and smooth Pick your favorite brand
• Jalapeno pepper: Deseeded and minced for some heat Go for firm shiny peppers
• Red onion: Chop it up fine for that little bite and sharp taste Choose smaller ones if you prefer something milder
• Red bell pepper: Dice it for color and natural sweetness Firm peppers crunch best
• Corn kernels: Get about two cups Use fresh when you can but frozen or drained canned is fine Char them in a hot pan for extra taste
• Pasta: One pound Pick rotini penne or farfalle since they grab onto the sauce and toppings really well

Simple Steps

Finish and Cool:

Stir in your chopped cilantro Fold it gently and add extra salt or pepper if it needs more flavor Wrap it with plastic and let it hang out in the fridge at least half an hour so it gets nice and cold and the flavors settle in

Combine Everything:

Toss the cooked noodles, charred corn, red peppers, onion, and jalapeno together in a big bowl Pour the creamy sauce all over and gently turn it with a spatula so every bit gets coated but the noodles stay whole

Whip Up Dressing:

In a small bowl, mix together mayo sour cream, lime juice, chili powder, salt, and pepper Whisk until it’s nice and creamy Give it a taste and tweak with more lime or salt as you like

Pasta Time:

Boil your noodles in a large pot of salted water Just cook until firm (al dente) so they don’t get mushy Rinse under cold water to stop the cooking and stop them from sticking Set aside to cool down

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I always look forward to the sweet crunchy corn in every forkful It brings back those times my family would pull over for fresh street corn on road trips After my dad tried this he asked me to double the batch next time

Storage Advice

Stash any leftovers in a sealed container in the fridge and they're good for about three days Give it a good stir before digging in—the sauce sinks a bit If it feels dry just add more mayo or a squeeze of lime

Swaps and Variations

No sour cream? Plain Greek yogurt is an easy stand-in Want to skip the dairy? Go for a plant-based yogurt or vegan mayo Keep out the jalapeno if you’re not into heat or just splash in some hot sauce instead

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Serving Ideas

It makes a great side for grilled fish, steak, or chicken Or just scoop out a bowl for lunch Hand out lime wedges and extra chili powder so everyone can kick up the flavor Add a handful of cotija cheese if you want a true Mexican flair

Backstory

This dish takes its cues from Mexican esquites, a street snack with charred corn, zippy lime sauce, and bold spices All those awesome parts of street corn get mixed with hearty pasta so you can share it at any party

Common Questions

→ Which pasta types are best for this?

Twisty shapes like fusilli, penne, or rotini grab onto that creamy sauce and blend well with the veggies and corn.

→ Is canned or frozen corn okay to use?

Both are fine. Just toss them in a hot pan for a few minutes so they get a little browned before you mix everything together.

→ Will this be spicy?

The jalapeno and chili powder add just a little kick, but you can totally adjust them if you want more or less heat.

→ How far in advance can I prep this?

Make it a few hours ahead and stick it in the fridge. Sitting for a while actually helps those flavors get to know each other.

→ What’s a good swap for mayo?

Use Greek yogurt or some light sour cream to get a tangy, lighter sauce instead of—or with—mayo.